Monday, April 23, 2012

Curried Coconut Soup

Here's a new spin on soup that's also easy..from Southern Living Magazine

Curried Coconut Soup


1 1/2 pounds peeled, medium-size raw shrimp (2 1/30 count)

1 extra-large vegetable bouillon cube

2 teaspoons grated fresh ginger

1 (8-oz.) package sliced fresh baby portobello mushrooms

1 (13.66-oz.) can coconut milk

3 teaspoons curry powder

1/2 teaspoon salt

1/4 to 1/2 tsp. ground red pepper

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice


1. Devein shrimp, if desired.

2. Stir together bouillon cube, ginger, and 3 cups water in a 3-qt. saucepan. Bring to a boil over medium-high heat. Add shrimp, and cook, stirring often, 2 minutes. Add mushrooms and next 4 ingredients, and cook 5 minutes or just until shrimp turn pink. Stir in basil and next 2 ingredients just before serving. Season with salt to taste.

Recipe and picture are the property of Southern Living Magazine

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